This came from the Indianapolis Star newspaper, where I work. It's great when you want a meatless meal. You could even serve it for brunch.
self rising flour
2 1/8 lb
tomatoes (or may use large can, drained)
each: salt and freshly ground black pepper
basil, fresh, chopped
chives, dried or fresh chopped
1 1/2 c
shredded sharp cheddar cheese
1Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.
2Melt butter in microwave. Combine butter, flour and sour cream in a medium bowl. Spread the dough in the prepared pan. Bake 20 minutes.
3While crust bakes, peel tomatoes and slice 1/4 inch thick. Remove crust from oven. Arrange half of tomato slices over crust. Sprinkle with half the salt, pepper, basil, chives and cheese. Repeat the layer.
4Bake 20 minutes at 425 degrees. Let pie sit 5 minutes. Use foil to lift pie from pan. Cut and serve.